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Thursday, 7 July 2011

Seared Turkey & White Bean Burgers

1/2 cup canned small white beans (cannellini are also fine), rinsed and drained
     (note:  I used white navy beans and they worked fine)
3 Tbs. olive oil
1/2 clove garlic, minced
2 Tbs. finely diced red bell pepper
3 Tbs. plain dried breadcrumbs
1-1/2 tsp. Worcestershire sauce
1 large egg
1 Tbs. thinly sliced chives
1/2 lb. ground turkey
Kosher salt and freshly ground black pepper
8 slices (1/2 inch thick) good country bread (like ciabatta), toasted

Combine the white beans, 1 Tbs. of the olive oil, and the garlic in a large bowl. Using a fork, lightly smash the beans and mix with the oil and garlic until blended. Add the red pepper, breadcrumbs, Worcestershire sauce, egg, and chives. Mix until blended. Crumble the ground turkey and add it to the bowl, along with 1/2 tsp. salt and a generous sprinkling of pepper. Gently mix with a fork or your hands until just blended; don’t overmix or the burgers will be tough. Fill a medium bowl with water, moisten your hands, and shape the meat into four patties about 3 inches in diameter and 3/4 inch thick.

Heat the remaining 2 Tbs. olive oil in a large nonstick skillet over medium heat. Cook the burgers until the bottoms are browned, 4 to 5 minutes. Flip the burgers and continue cooking until they’re firm to the touch and register 165°F on an instant-read thermometer, another 5 to 8 minutes. Serve immediately on the toasted bread.


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